GMA Recipe: Express Shrimp and Sausage Jambalaya

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Express Shrimp and Sausage Jambalaya
From GMA's Food Editor and author, Sara Moulton
March 24, 2005

This ultra-quick rice dish does not sacrifice the traditional smoky and spicy complex flavors of the Cajun original. Andouille sausage brings its own spiciness to the mix, however, a low-fat kielbasa works as well if you add a pinch of crushed red pepper. Serve with steamed greens to complete the meal.

Express Shrimp and Sausage Jambalaya

Ingredients

1 teaspoon canola oil

8 ounces andouille sausage or low-fat kielbasa, cut into 1/4-inch-thick slices

16-ounce bag frozen pepper-onion mix

14 1/2-ounce can reduced-sodium chicken broth

2 cups instant brown rice

8 ounces shrimp (26-30 per pound), peeled and deveined

Makes 4 servings

Directions

Heat oil in a large heavy soup pot or Dutch oven over medium high-heat. Add sausage and pepper-onion mix; cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.

Add broth to the pan and bring to a boil. Add rice, stir once, cover and cook for 5 minutes. Add shrimp and stir to incorporate. Remove from the heat and let stand, covered, until the shrimp are opaque and cooked through, 5 to 6 minutes. Fluff with a fork and serve immediately.

Per serving: 324 calories; 6 g fat (0 g sat, 1 g mono); 86 mg cholesterol; 42 g carbohydrate; 23 g protein; 3 g fiber; 621 mg sodium. Nutrition bonus: Vitamin C (20 percent daily value).

Recipe courtesy of Eating Well magazine, copyright © 2005.